Ground Beef Enchilada Casserole
eri
22:02
< 4 hours
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Beef
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Beginner cook
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Casseroles
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Easy
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Eggs/dairy
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Equipment
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Ground beef
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Holiday
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Kid Friendly
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Main dish
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Meat
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Oven
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Spicy
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Taste/mood
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Time to make
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Vegetables
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Ground Beef Enchilada Casserole
Time: 1 hrs 15 mins
Ingredients
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 tablespoons minced fresh garlic
- 1 small green bell pepper, seeded and finely chopped
- 2 teaspoons dried chili pepper flakes (optional)
- 1 tablespoon seasoning salt (or to taste or use white salt)
- black pepper
- 1 (4 ounce) can green chilies, diced
- 12 (6 inch) corn tortillas (cut into about 1-1/2-inch pieces)
- 1 (10 ounce) can cream of mushroom soup, undiluted
- 1 1/2 cups canned sliced black olives
- 1 1/4 cups red enchilada sauce (I use my own recipe for this)
- 1/2 cup sour cream
- 3 1/2 cups cheddar cheese (or use a Mexi-blend cheese)
- 2 firm tomatoes, coarsely chopped
Directions
- 1 Set oven to 400 degrees.
- 2 Grease an 11 x 7-inch casserole dish.
- 3 In a large skillet cook the ground beef with the green chiles, onions, garlic, bell pepper, dried chili flakes (if using) and chili powder; cook over medium heat until beef is no longer pink; drain fat completely (you can prepare this mixture up to a day in advance and refrigerate).
- 4 Season with seasoned salt and black pepper to taste then transfer to a large bowl.
- 5 Stir in the tortilla pieces with cream of mushroom soup, black olives, enchilada sauce, sour cream and 1-1/2 cups shredded cheese; mix to combine.
- 6 Transfer to prepared baking dish.
- 7 Cover and bake for about 30 minutes.
- 8 Uncover and sprinkle with about 2 cups (or more of shredded cheese then chopped tomatoes.
- 9 Return to oven and bake uncovered until casserole is bubbly and the cheese has melted (about 8-10 minutes).
- 10 Serve with toppings.